Wash meat, cut into quite small pieces, cover with water, add ginger, salt, and bring to a boil, skimming the froth off. Simmer over medium-low heat until ready. Slice cooked meat thinly.

Cut peeled onion finely, sauté until golden, add flour and stir-fry more. Put meat slices in, add curry, fry for 2-3 minutes, stir in about 5 cups of water and bring to a boil. Sprinkle with salt and MS G. Stew over low heat for about 5 minutes.

When serving, sprinkle the soup with ramson.